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Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Kent Old Hoary wheat grown by Mark Lea at Green Acres Farm in Shropshire.

Kent Old Hoary is a tall landrace wheat which would have been grown for baking and was recorded in the 1740s as being one of the principle quality wheats used by London bakers.

Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.

Our current batch of Kent Old Hoary Wheat is 13.87% protein with a Hagberg falling number of 344.

Complete Product Details

  • Perfect for bread making and baking.

  • Ingredients

    Wheat Flour

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold.

  • The nutritional figures below are for generic wholemeal flour. Our current batch of Kent Old Hoary Wheat Flour has been analysed as:
    • Protein: 13.87%
    • Hagberg falling number: 344
    Typical values
    (generic wholemeal flour)
    Per 100g
    Energy 1409kJ (337kcal)
    Fat 2.3g
    of which saturates 0.6g
    Carbohydrate 59.4g
    of which sugars 2.7g
    Fibre 9.5g
    Protein 12.4g
    Salt 0.01g
    • Suitable for vegans and vegetarians
    • Naturally high fibre and low fat
    • No artificial ingredients
    • GM free
    • Recyclable paper packaging